Olive And Orange Salad Food

OLIVE ORANGE SALAD

Steps:

• Peel and cut each orange widthwise into three slices. Place lettuce leaves on individual salad plates. Top with orange slices and onion. Sprinkle with olives; drizzle with dressing.

ORANGE AND OLIVE SALAD

Steps:

• Grate the zest of 2 oranges. Mix it with the oil, vinegar and a bit of salt.
• Peel the remaining oranges, slice into thin disks (perpendicular to the segment seams) and spread out in a single layer on a large dish. Pour the dressing over them. Grind pepper until it covers them like a thin layer of sand. Leave for 2 hours or longer in a cool place.
• Separate the chicory or endive leaves, rinse and dry them. Tear them up, place in large salad bowl. Lift the oranges from the dressing and place atop the greens, breaking up the disks into quarters. Sprinkle the olives on top, then a bit of the dressing. Toss lightly, add more dressing to taste and serve immediately.

ORANGE AND OLIVE SALAD

Steps:

• Cut the peel and pith from the oranges, then divide into segments (reserving any juice) leaving them whole or chopped as preferred.
• In a bowl mix with olives with the orange segments and juice, add the lemon juice, cumin, chilli powder, sugar and salt.
• Serve chilled.

ORANGE AND OLIVES SALAD

Steps:

• Arrange orange slices along outer edge of a serving dish, leaving center open. Place olives in center of dish. Drizzle with oil; sprinkle with pepper.

ORANGE AND RED ONION SALAD

Steps:

• Remove the skin and pith from 4 of the oranges, slice across thinly and remove the pips. Arrange on a serving plate then sprinkle over the onion and parsley. Season with sea salt and freshly ground black pepper. Dress the salad with a couple of squeezes of the remaining orange, then stick a small sharp knife into the cheese and twist to make little chunks. Scatter these over the top of the salad and serve straight away.

ORANGE AND OLIVE SALAD

Steps:

• With sharp knife, peel oranges, cutting off most, but not all, of white pith. Cut oranges in thin crosswise slices and arrange on a platter. Scatter the radishes, red onion and olives over oranges. Sprinkle with pepper.
• In small cup, mix oil, vinegar, salt and oregano with a fork. Spoon evenly over oranges. Cover with plastic wrap; let stand at least 15 minutes before serving.

FENNEL, ORANGE, AND OLIVE SALAD

Steps:

• Remove peel and pith from the oranges using a sharp paring knife. Working over a bowl to catch the juice, carefully cut between membranes, to remove segments. Squeeze remaining membrane to extract juice, reserving 1 tablespoon.
• In a medium bowl, combine orange segments, fennel, fennel fronds, and olives; set aside.
• In a small bowl, whisk together reserved orange juice, vinegar, shallot, oil, salt, and pepper. Drizzle over salad, tossing gently to combine. Serve immediately.

GREEN BEAN, ORANGE, AND GREEN OLIVE SALAD

Steps:

• Whisk first 3 ingredients in small bowl. Season with salt and pepper. Cook beans in large saucepan of boiling salted water until crisp-tender, about 3 minutes. Drain, rinse, and pat dry. DO AHEAD Dressing and beans can be prepared 2 hours ahead. Let stand at room temperature.
• Cut oranges in half, then crosswise into 1/3-inch-thick slices; place in large bowl. Mix in olives, parsley, beans, and dressing. Transfer to shallow dish.

ORANGE, RED ONION, AND BLACK OLIVE SALAD

Steps:

• Whisk olive oil, lemon juice, and orange zest in a small bowl until well combined. Add olives set aside for at least one hour.
• To take some of the bite out of the onions drop the slices in boiling water for about 4 minutes. Drain and refresh in ice water, and drain well again. OR my best result is to prepare the dressing, add olives and onions and marinate for at least four hours or overnight.
• Layer oranges and onions on a serving plate. Drizzle layers with olives and dressing. Top with a little sprinkle of salt, a few grindings of fresh pepper, and the rosemary.
• Preparation time does not include marinating time.

ORANGE AND OLIVE SALAD

Steps:

• Grate the zest of 2 oranges. Mix it with the oil, vinegar and a bit of salt.
• Peel the remaining oranges, slice into thin disks (perpendicular to the segment seams) and spread out in a single layer on a large dish. Pour the dressing over them. Grind pepper until it covers them like a thin layer of sand. Leave for 2 hours or longer in a cool place.
• Separate the chicory or endive leaves, rinse and dry them. Tear them up, place in large salad bowl. Lift the oranges from the dressing and place atop the greens, breaking up the disks into quarters. Sprinkle the olives on top, then a bit of the dressing. Toss lightly, add more dressing to taste and serve immediately.

ONION, OLIVE AND ORANGE SALAD

Steps:

• Spread romaine leaves on a platter. Scatter red onions and olives over top. Remove skin and white pith from oranges and slice into sections. Place over onions.
• Whisk together lemon juice, sugar, cumin, paprika and olive oil.
• Drizzle over salad. Garnish with parsley.